Matzoh Ball Soup

Ingredients:

Chicken Stock:

• 3 lbs. chicken breasts, skin removed
• 1 lb. carrots, halved
• 3 celery stalks, cut into 2-inch pieces
• 1 large onion, unpeeled, cut into quarters
• 5 garlic cloves, unpeeled
• 1 (2-inch) piece fresh ginger
• 10 sprigs fresh thyme
• 1 tsp. salt
• 10 cups water

Matzoh Balls:

• 1 cup whole-wheat matzoh meal
• 1 tbsp. canola oil
• 1/2 cup seltzer water
• 4 large eggs
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Garnish:

• 2 carrot halves, reserved from chicken broth, finely chopped
• 2 tbsp. chopped fresh dill

Makes 8 Servings

1. For the chicken stock: Place chicken, carrots, celery, onion, garlic, ginger, thyme, salt, and water in a large stockpot: bring to a boil over high heat. Reduce heat to a simmer and cook, skimming foam as needed, until stock is rich and flavorful, 2-2 1/2 hours. Strain stock; reserve 2 carrot halves for garnish and the chicken meat for another use. Discard rest of solids. Return stock to stockpot. Skim off any visible fat.
2. For the matzoh balls: while chicken is simmering, combine the matzoh meal, oil, and seltzer in a medium bowl. In a small bowl, whisk eggs, salt and pepper until foamy. Stir egg mixture into matzoh mixture until well combined; cover with plastic wrap and refrigerate for 2 hours.
3. To cook matzoh balls: Bring 2 quarts of water to a boil in a large saucepan. Meanwhile, with wet hands to prevent sticking, form 16 walnut-size balls of chilled dough. Reduce water to a simmer, then gently lower matzoh balls into the simmering water using a slotted spoon. Cook until all the matzoh balls have floated to the top and are cooked through, about 25 minutes.
4. Meanwhile, bring chicken stock to a simmer. Divide stock and matzoh balls among 8 serving bowls, add a little chopped carrot and dill to each bowl, and serve.

WW POINTS VALUE: 2 pts. with 1 matzoh ball, 3 pts. with 2 matzoh balls

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Matzoh ball soup is the official soup that is traditionally eaten during the first 2 days of Passover. Passover is a Jewish holiday that is celebrated over an 8-day period commemorating the exodus of the Israelites from Egypt. Because they fled so quickly, they were only able to take unleavened bread with them. Leavened bread is not eaten during Passover and matzoh is used in many traditional Passover dishes. Matzoh ball soup is a soup that is rich in flavor and essential during Seder. This was my first time making matzoh ball soup and it was a success. I was really nervous about making the matzoh balls and cooking them in the broth. The balls were nice in texture and blended very well in the soup. You can make the matzoh meal by processing 3-4 whole matzoh sheets in a food processor until it is finely ground to make 1 cup. The homemade chicken stock is also delicious too. You can use this homemade chicken stock in any chicken soup recipe and it will be yummy.